Raspberry Jam Buttercream
photo by Roxanne J.R.
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
24 cupcakes
ingredients
- 236.59 ml unsalted butter, at room temperature
- 1419.54-1892.72 ml confectioners' sugar
- 118.29 ml seedless raspberry jam
- milk (optional)
- red food coloring (optional)
directions
- Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
- Cream butter and jam until well incorporated, about 2 minutes.
- Add powdered sugar, one cup at a time until you reach desired consistency.
- If frosting gets too thick you can add a little milk to thin it out.
- If you are not satisfied with the pink colour from the jam/preserves alone add in a drop or two of red food colour to intensify it.
Reviews
see 3 more reviews
RECIPE SUBMITTED BY
I'm 23 years old and I live in Trinidad. One of the islands in the Caribbean.
I love baking and have a major sweet tooth but I am trying to cook more savoury foods and I am enjoying trying new recipes.
Recently I have come to love photographing the food I make. Too bad they don't all come out photo worthy, but at least they still taste good! lol
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